Preparation:
Using a spoon, hollow out the top 1/4-inch of tomato halves. Top each tomato half with 2 teaspoons of pesto sauce and an onion slice. Arrange tomatoes in 2 foil pie pans.
In a grill with a cover, arrange medium-hot coals around the edge of the grill. Test for medium heat in the center of the grill. Place the foil pans containing the tomatoes in the center of the grill rack, but not over the coals. Cover and grill for 8-10 minutes or until tomatoes are heated through.
In a small mixing bowl stir together the cheese, almonds, and snipped parsley. Sprinkle mixture over the tomatoes. Cover and grill about 5 minutes more or until cheese melts. Season to taste with salt and pepper, if desired.
Recipe By: Better Homes and Gardens - July 1997 |
